Cheese And Onion Enchiladas

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 8 ounces jalapeno jack cheese, grated
• 8 ounces cheddar cheese, grated
• 2 ounces queso fresco
• 1 tablespoon olive oil
• 2 cups sweet onions, large diced
• 2 teaspoons ground coriander
• 1 tablespoon ground cumin
• hot sauce, to taste
• salt and pepper, to taste
• 8 corn tortillas
• 1 tablespoon olive oil
• 1 cup onion, diced
• 1 tablespoon jalapeno, fine diced
• 1 tablespoon minced garlic
• 1/2 tablespoon chipotle chile in adobo
• 1 cup roasted tomato, chopped
• 1 1/2 cups stock or 1 1/2 cups water
• 2 teaspoons cumin
• 1 teaspoon coriander
• 1 teaspoon oregano
• 1/2 teaspoon cinnamon
• salt and pepper, to taste

Recipe

• 1 filling:.
• 2 in a saute pan over medium heat, saute diced onion in oil until tender and slightly colored -- 4-6 minutes.
• 3 season with coriander, cumin, hot sauce and s&p.
• 4 let onion mix cool to room temperature, and hold to fill enchiladas.
• 5 combine all the cheese except 2 oz each of the jack and cheddar with the onion mixture, fold together well.
• 6 slightly warm the tortillas in a warm saute pan to make them flexible, and put about 2/3 cup of the cheese mix on each tortilla and roll them up.
• 7 place the rolled tortillas in a lightly oiled casserole dish in a single layer.
• 8 sauce:.
• 9 in a 2 quart sauce pot over medium heat, cook onions in oil until tender -- 3-5 minutes.
• 10 add diced jalapeno and garlic and cook 2 minutes more.
• 11 add tomatotes, stock and all seasonings; let simmer 15 minutes.
• 12 puree and strain the sauce and hold for service.
• 13 to assemble the dish:.
• 14 preheat oven to 350 degrees.
• 15 ladle sauce over the enchiladas in the casserole dish, top with the remaining cheese.
• 16 bake covered for 15-20 minutes, until hot thoughout and cheese is well-melted.
• 17 serve hot.